Impress a new beau with an impromptu gourmet breakfast or feed yourself cheaply and well at any time of day with this delicious open-faced egg sandwich!

Open-faced egg sandwich with arugula and goat cheese, serves 2.

5 eggs

1.5 tbsp goat cheese

1 tbsp chopped Italian parsley

2 slices crusty sourdough bread

1.5 cups washed arugula

1 tsp olive oil

the juice of half a lemon

1 tbsp of unsalted butter (unsalted butter has a more delicate taste than salted)

Crack five eggs into a bowl and scramble with a fork. Add chopped Italian parsley and add mixture to a teflon pan on high heat. Scrape eggs around the pan with a spatula as they cook to the texture of your preference. (I prefer them to be softer). About one minute before done, spoon crumbled goat cheese into the eggs, and cook until they are properly melted.

Toast sourdough bread until golden brown, then melt the butter on it.

Toss the arugula with the olive oil and lemon. Divide the arugula and the eggs atop the two buttered pieces of taost. Enjoy!